Glycaemic index of eight types of commercial rice in Malaysia

Barakatun Nisak Mohd Yusof, Ruzita Abd Talib, Norimah A. Karim

Research output: Contribution to journalArticle

Abstract

This experimental study was carried out to investigate the effect of eight types of commercial rice in Malaysia on blood glucose response and to determine their glycaemic index (GI) values. Ten healthy Malay volunteers (7 males, 3 females, BMI=23.6kgm-2, age=25.1years) participated in this study. The eight types of rice tested were three high fibre rice (HFR A, HFR B & HFR C), three white rice (WR D, WR E and WR F) and two fragrant rice (FR G and FR H). The subjects were required to go through the study protocol on eleven separate occasions (eight tests for the test rice samples and three repeated tests for the reference food) after an overnight fasting. Capillary blood samples were taken immediately before (0min) and 15, 30, 45, 60, 90 and 120min after consumption of the test foods. The blood glucose response was obtained by calculating the incremental area under the curve (iAUC). The GI was determined according to the standardised methodology. This study showed that out of eight types of rice tested, three (HFR B, WR E and WR F) could be categorised as having intermediate GI while the remaining five were considered high GI foods (HFR A, HFR C, WR D, FR G and FR H). The GI of HFR B (60 ± 5.8) and WR E (61 ± 5.8) were significantly lower than the reference food (glucose; GI=100) (p<0.05). No significant difference of GI value was seen between the reference food and the rest of the test rice (p>0.05). The GI value of the rice tested in descending order were HFR C, 87 ± 9.0 followed by HFR A (81 ± 6.7), FR G (80 ± 5.5), FR H (79 ± 7.6), WR D (72 ± 8.5), WR F (69 ± 8.3), WR E (61 ± 5.8) and HFR B (60 ± 5.8). There was no relationship between the dietary fibre content of the rice with the iAUC (r= -0.05, p=0.63) and GI values (r= -0.08, p=0.46). This shows that the GI values of the test rice were independent of the dietary fibre content of the rice. Other factors that may influence the GI value of rice include amylose content, gelatinisation process and botanical sources. The results of this study will provide useful information for dietitians and nutritionists in selecting the appropriate type of rice for the daily diet of diabetics.

Original languageEnglish
Pages (from-to)151-163
Number of pages13
JournalMalaysian Journal of Nutrition
Volume11
Issue number2
Publication statusPublished - 1 Jan 2005

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Glycemic Index
glycemic index
Malaysia
rice
Food
dietary fiber
Nutritionists
Dietary Fiber
fiber content
Oryza
blood glucose
Area Under Curve
Blood Glucose
diabetic diet
Diabetic Diet
testing
blood capillaries
Amylose
test meals
nutritionists

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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Glycaemic index of eight types of commercial rice in Malaysia. / Yusof, Barakatun Nisak Mohd; Talib, Ruzita Abd; Karim, Norimah A.

In: Malaysian Journal of Nutrition, Vol. 11, No. 2, 01.01.2005, p. 151-163.

Research output: Contribution to journalArticle

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